🇹🇷 Turkey · Dessert
Katmer (Pistachio and Clotted Cream Pastry)
By eatmundo · July 5, 2026
Katmer is a delicate, paper-thin pastry, a specialty from Gaziantep, renowned for its rich flavors and flaky texture. Layers of dough are stretched to transparency, brushed with butter, sprinkled with ground pistachios, and generously topped with clotted cream (kaymak), then quickly baked to golden perfection for a truly luxurious dessert or special breakfast.
Ingredients
check them off as you prepareHow to Make It
- 1
To make the dough, in a large mixing bowl, combine 1.5 cups (180g) all-purpose flour, 1/2 teaspoon salt, and 1/2 cup (120ml) warm water. Mix until a shaggy dough forms, then turn it onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. Divide the dough into two equal portions, cover with a damp cloth, and let rest for 30 minutes. This resting period is crucial for easy stretching.
- 2
Prepare your filling ingredients: Finely grind 1/2 cup (60g) unsalted pistachios. Melt 4 tablespoons (60g) unsalted butter. Have 1/4 cup (60g) clotted cream (kaymak) or a thick, unsweetened heavy cream ready, along with 2 tablespoons granulated sugar.
- 3
Lightly oil a clean, large work surface (ideally a wide, flat table). Take one dough portion and, using your hands, start flattening and stretching it from the center outwards. The goal is to stretch the dough into a very large, paper-thin rectangle or circle, so thin you can almost see through it. Be gentle and patient; if it tears, just patch it up.
- 4
Carefully brush the entire surface of the stretched dough with about half of your melted butter. This helps create the distinct flaky layers. Work quickly but carefully to avoid tearing the delicate dough.
- 5
Sprinkle half of the ground pistachios evenly over the buttered dough, leaving a small border free. Then, dot half of the clotted cream over the pistachios. The cream will melt and spread beautifully during baking.
- 6
Now, fold the dough carefully. Fold one side towards the center, then fold the opposite side over it, creating a rectangle. Next, fold the top down and the bottom up to form a smaller square or rectangle. You're aiming to create layers and enclose the filling.
- 7
Gently transfer the folded pastry to a lightly oiled non-stick pan or baking sheet. Repeat the stretching and filling process with the second dough portion and the remaining ingredients. Don't press too hard, you want to keep the delicate layers intact.
- 8
Cook one Katmer at a time. Heat a non-stick pan over medium-low heat. Place a Katmer in the pan and cook for 3-5 minutes per side, or until golden brown and crispy. Alternatively, bake in a preheated 400°F (200°C) oven for 10-15 minutes, flipping once, until golden and puffed. The pastry should be light and flaky.
- 9
Once cooked, immediately sprinkle each hot Katmer with 1 tablespoon of granulated sugar. Slice into squares or strips and serve warm. The warmth will slightly melt the cream and create a truly delightful experience. Enjoy this luxurious treat with a cup of Turkish tea or coffee!
Frequently Asked Questions
How do I ensure my Katmer dough is thin enough without tearing?+
Achieve a paper-thin dough by resting it sufficiently and using ample oil or butter during stretching. If it tears slightly, gently patch it, as the layers will still provide flakiness.
What type of pistachios are best for Katmer, and how should they be prepared?+
Use unsalted, unroasted Antep pistachios (Gaziantep pistachios) if possible, or any good quality unsalted pistachio. Coarsely grind them, leaving some texture for a better mouthfeel.
Can I substitute clotted cream (kaymak) in Katmer, and if so, with what?+
While traditional kaymak offers a unique richness, a good substitute can be mascarpone or a thick, unsweetened heavy cream whipped to stiff peaks, though the flavor profile will differ slightly.
What's the ideal cooking temperature and doneness to achieve a crispy Katmer?+
Cook Katmer over medium heat on a non-stick pan until both sides are golden brown and crispy, about 3-5 minutes per side. The internal filling should be warm and gooey, while the exterior layers are flaky.
Mundo Match
Dishes across the world that share Katmer (Pistachio and Clotted Cream Pastry)'s core ingredients.
See all 21 matches ↓
